Fingerling Potato Salad with Mustard Vinaigrette

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings.

Ingredients

1/4 cup extra-virgin olive oil

3 tablespoons white wine vinegar

2 tablespoons grainy mustard

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 1/4 pounds multicolored fingerling potatoes, halved

1/2 cup thinly sliced red onion

2 tablespoons finely chopped fresh chives

Nutritional Information

Calories 231

Fat 13.5g

Satfat 1.9g

Monofat 9.9g

Polyfat 1.4g

Protein 2g

Carbohydrate 26g

Fiber 4g

Cholesterol 0.0mg

Iron 1mg

Sodium 301mg

Calcium 8mg

Sugars 3g

Est. added sugars g

Calories 231

Fat 13.5g

Satfat 1.9g

Monofat 9.9g

Polyfat 1.4g

Protein 2g

Carbohydrate 26g

Fiber 4g

Cholesterol 0.0mg

Iron 1mg

Sodium 301mg

Calcium 8mg

Sugars 3g

Est. added sugars g

How to Make It

Step 1

Combine first 5 ingredients in a large bowl.

Step 2

Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.